Steak Sandwich with Dill Pickle Salsa

1 June

Written By Adrian

Serves 2

Time 15 minutes

450g porterhouse

4 thick sandwich bread slices

1 knob of butter

1 heirloom tomato, cut into sliced

6 slices cheese

2 iceberg lettuce, finely sliced

Extra virgin olive oil

Salt and pepper

For Salsa

1 pickled onion, diced

⅓ cup pickled cucumbers, roughly chopped

1 bunch parsley, finely chopped

½ heirloom tomato, seeds removed and diced

½ red onion, diced

1 spring onion, finely chopped

¼ cup red wine vinegar

Season the steak with salt and pepper.

Melt the butter in a hot pan and toast the bread until both sides are golden brown. Set aside.

In the same pan, sear the steak with a splash of olive oil. Turn frequently.

Cook to medium rare and rest.

To make the salsa, place all salsa ingredients in a bowl with a good glug of olive oil and season with salt and pepper.

Mix to combine.

Assemble the sandwich with the bottom bread, tomato slices, a handful of lettuce, cheese sheets, steak and salsa. Place the lid on top.

Serve.

Cheese and Veggie Muffins